A simple batter, fresh blueberries, and a pour of boiling water transform in the oven into a tender lemon cake with a spoonable blueberry pudding underneath.
Ingredients
12 ounces fresh blueberries (about 2 2/3 cups)
3/4 cup granulated sugar, divided
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice, divided, plus more zest for garnish
3/4 teaspoon kosher salt, divided
3/4 cup (3 1/8 ounces) all-purpose flour
2 teaspoons baking powder
1/3 cup whole milk
1/4 cup unsalted butter, melted, plus more for greasing
1 1/4 cups boiling water
Powdered sugar and/or vanilla ice cream, for serving
Directions
Step 1
Preheat oven to 425°F. Grease a 9- to 10-inch cast-iron skillet (preferably) with butter; set aside.
Step 2
Toss together blueberries with 1/4 cup sugar, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a medium bowl until mixture starts to become syrupy. Set aside.
Step 3
Rub together remaining 1/2 cup sugar and 2 teaspoons zest in a medium bowl with your fingers to release oils. Whisk in flour, baking powder, and remaining 1/2 teaspoon salt. Slowly pour milk and melted butter into flour mixture; stir until combined.
Step 4
Transfer batter to prepared skillet and spread in an even layer. Arrange macerated berries on batter, pressing down slightly; pour any remaining syrup over top. Carefully pour boiling water evenly over berries; do not stir.
Step 5
Bake until cake is golden brown and a warm, pudding-like sauce has formed below the
blueberries, 25 to 27 minutes.
Step 6
Dust with powdered sugar and/or serve with vanilla ice cream, if desired. Garnish with lemon zest, if desired. Serve warm.
